This is a great way to use up ripe bananas that might otherwise end up in the bin or composter. You can also defrost and use any ripe bananas that you have in the freezer. An extra addition could be 1 tbsp cacao powder, but you will need to add 1 tbsp water to keep the same consistency
I baked this very cake for the visitors at Maggie’s cancer support centre, in Nottingham. A very kind person sent me this message
“Just been to Maggie’s Susan and had some of your lovely banana cake. X”
225g Plain flour (or use Self-raising flour and no baking powder) 2 tsp of Baking powder and 1 tsp vanilla extract
1 tablespoon ground flaxseed + 3 tablespoons water – mixed together
100g Brown/coconut sugar or 75g agave/maple syrup/golden syrup/date syrup
2 tsp Cinnamon or Mixed spice
1 tbsp cacao powder and 1 tbsp water (optional)
4 large Black bananas, mashed
75g (80ml) Vegetable or Sunflower oil
120g wholenut peanut butter
- Pre-heat oven to 200C/180Fan/400F/ gas 6
- Mash the peeled bananas with a fork. Mix well with oil, peanut butter, vanilla extract and sugar (and 1 tbsp water if adding cacao powder).
- Mix the flour, baking powder and cinnamon together then add to the banana mix (and cacao powder if using) and combine well.
This short video shows the cakes consistency and how easy it is to prepare the loaf tin when using a paper liner:
- Pour in to a greased and lined 2lb loaf tin and place in the oven for 20 minutes, before checking. Cover with foil, if the loaf cake is browning. Bake for another 40 minutes (approximately).
- Allow to cool a little before slicing. It’s delicious freshly baked but even yummier when it goes gooey the next day!
Do let me know how you get on, and if you make any alterations or additions to the recipe